16min chapter

The Lymphatic System: A Whole Body Approach to Healing with Dr. Perry Nickelston | Ep 336

The Funk'tional Nutrition Podcast

CHAPTER

Breathing, Movement, and Healing

This chapter examines the vital interplay between breathing, organ mobility, and lymphatic health, emphasizing how diaphragmatic breathing can enhance wellness while addressing the adverse effects of stress and posture. It discusses the physical and emotional connections tied to the abdomen, particularly in relation to trauma and gut health, including the influence of the vagus nerve on relaxation and inflammation. The chapter concludes with practical methods for fostering healing through breathwork and movement, encouraging readers to explore individualized approaches to enhance their well-being.

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Transcript

Episode notes

Speaker 2

So, um, you know, we explicitly talk about about

Speaker 3

financing and

Speaker 2

and realize that, you know, in ordero, in order to achieve some of these more positive, beneficial outcomes, we need to figure out different ways of of funding these projects a rather than, you know, these private investors who are only looking for a return on their investment. And we need to figure out different, you know, different ways to fund these projects and finance them so that we can achieve more social outcomes. Otherwise it's just going to be a, oh, you know, run this special and keep your food costs below 28 % and, you know, send the dishwasher home cause it's slow. And, you know, it's the same old stuff that is going happening all the time. If all we have to go towards

Speaker 3

is some sort of

Speaker 2

am, you know, artificially constructed a bottom line on the piano. So,

Speaker 4

what's the composition of private investment in the restaurant industry? Do we doyoue have that data, is ithow often are banks investing? How often is it just individual, individual investors? How often is it groups? If you don't that's why we can skip this question. I

Speaker 3

don't know the answers. A.

Speaker 4

And in in the context of the supply chain, you know, people ract with food at the end of it, right? But restaurants are very close to the end of it, and thats thin you w're talking about,

Speaker 1

max. I

Speaker 4

it's natural that the squeeze of those sort of if we had four groups that are at forty % setting the price, like they they own, forty % of the farms are setting the prices, that squeeze is shaping and determining what's happening to that dishwasher at nine o'clock when it slows down in the dining all right.